Caramelised Onion, Cheese and Pesto Naanizza
with Sweetcorn and Rocket
All the flavours of a pizza, but deliciously simplified. This Caramelised Onion, Cheese and Pesto Naanizza uses naan breads as a quick pizza base, loaded with marinara sauce and toppings to make a vibrant veggie dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
60 grams
Mature Cheddar Cheese
(Contains Milk)
160 grams
Sweetcorn
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
120 grams
Marinara Sauce
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve, peel and thinly slice the red onion.
c) Heat a drizzle of oil in a large frying pan on medium heat.
d) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
a) Meanwhile, grate the Cheddar cheese.
b) Drain the sweetcorn in a sieve.
c) Once golden, add the sugar (see pantry for amount) to the onions. Cook until caramelised, 1-2 mins more. Remove from the heat.
a) Meanwhile, pop the naans onto a baking tray.
b) Divide the marinara sauce between the naans and spread with the back of a spoon, leaving a 1cm border.
a) Top the naanizzas with the sweetcorn and caramelised onions,
b) Sprinkle over the grated Cheddar and hard Italian style cheese.
a) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
b) Once the naanizzas are ready, drizzle over the pesto.
a) Share the naanizzas between your plates.
b) Top with a handful of rocket.
c) Drizzle over the balsamic glaze to finish.
Enjoy!
